This study examined the combined effects of high hydrostatic pressure (HHP) and micro-perforated (MP) film packaging on the microbiological and physicochemical qualities of kimchi sauce stored under fluctuating temperature conditions. Before storage, treatment with 600 MPa HHP reduced the total lactic acid bacteria in the sauce samples to below the detection limit (1 log CFU/g). After 68-day storage, ten microbial strains isolated from the non-treated controls were identified as Pediococcus pentosaceus, whereas eight microbial strains isolated from the HHP-treated samples were identified as Bacillus spp., regardless of the packaging type. Additionally, the samples treated with HHP and packaged in a multilayer film bag (ML-HPP), as well as those in the MP-HHP group, exhibited higher pH values and reduced sugar content than the ML-control or MP-control after 68-day storage. No significant differences were observed between the control and treatment groups regarding their electrical conductivity, salinity, and CIE a* values at the end of storage. However, there was no O2 reduction or CO2 accumulation in the MP-HHP group after 68-day storage. These results indicate that the combination of HHP treatment and MP-film packaging can extend the kimchi sauce's shelf life without packaging expansion during long-term storage.

Abstract
서 론
재료 및 방법
    실험재료
    초고압 처리
    포장 및 변온 저장 조건
    김칫속의 미생물 수 분석
    저장 초기와 말기 김칫속에 존재하는 호기성 세균의 동정
    저장 중 김칫속의 이화학적 품질 분석
    저장 중 포장 내부 headspace 가스 농도 분석
    통계처리
결과 및 고찰
    저장 중 김칫속의 미생물 수 변화
    저장 초기와 말기 김칫속에서 분리한 호기성 세균 동정
    저장 중 김칫속의 이화학적 품질 변화
    저장 중 김칫속 포장 내부 headspace 가스 농도 변화
요 약
References

• 이정현(충남대학교 식품공학과) | Jeong Hyeon Lee (Department of Food Science and Technology, Chungnam National University)
• 최은지(세계김치연구소 신공정발효연구단) | Eun Ji Choi (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
• 장지윤(세계김치연구소 신공정발효연구단) | Ji Yoon Chang (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
• 천호현(세계김치연구소 신공정발효연구단) | Ho Hyun Chun (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) Corresponding author